Tapioca Medu Vadai / Maravalli Kizhangu Vada Recipe

People who want to try medu vada in a different way, this is a perfect  recipe. I've used tapioca instead of black gram dhal. Tapioca is gluten free cooks faster, it's a wonderful vegan recipe. These Vada's can be served as a starter or side dish for southindian meals.

Advance cooking please clean and steam cook the tapioca as shown in my video on Youtube

How to clean and cook tapioca video

Tapioca Vada Recipe on Youtube 

Ingredients:

250 Grams Cooked and Grated Tapioca

1/2 Cup Finely Chopped Onion

5 Sprigs Coriander Finely Chopped

5 Sprigs Curry Leaves Finely Chopped

1 Tbsp Ginger Finely Chopped

1 Cup Rice Flour Sifted 

1 Tsp Cumin Seeds

1/4 Tsp Asafetida

Salt as per taste

Oil for frying

Prep:

Clean and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Wash, peel and clean all the veggies (onion, chilies, ginger, coriander, curry leaves).

Finely chop all the veggies and reserve.

Method:

Add finely chopped onion, coriander, curry leaves, ginger, chilies to the tapioca dough.

Add cumin and asafoetida to the dough and knead the dough.

Gradually add rice flour, 1 tbsp at a time and knead to form a dough which is sticky yet firm.

If we add excess rice flour the vadas will be hard and not spongy.

Heat oil in a wok on low flame for frying the vadas.

Once the oil reaches smoking point place it on medium flame.

Add salt to the dough and sprinkle few drops water and knead the dough.

Once the salt is well incorporated in the dough, take slightly larger than lime size dough ball.

Using water wet hands, take the dough and flatten it place a .hole in the middle, gently drop the vada in hot oil.

Follow the step and prepare 3 to 4 vadas in a batch.

Gently flip the vadas every 2 minutes and fry it for 5 to 6 minutes until golden.

Drain the vada from oil and reserve it in a colander or plate lined with tissue to drain excess oil.

Serve the vada as hot as possible with red coconut chutney and Enjoy!

Spicy Threaded Chicken Recipe

Threaded chicken with a spicy peanut sauce is a perfect starter, we can serve it along with fried rice.

Threaded Chicken Recipe on Youtube Channel

Threaded Chicken Ingredients:

250 Grams Boneless Chicken / Breast

6 to 7 Spring roll or Samosa Sheets

1 1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1 Tbsp Kitchen King Masala

1 Tbsp Coriander Masala

1 Tsp Corn Flour

1 Tsp All Purpose Flour

1 Tbsp Soya Sauce

Oil for frying

To Prepare Slurry:

3 Tbsp Corn Flour

3 Tbsp All Purpose Flour

Method:

Wash the chicken well allow excess moisture/ water to drain using a colander.

Chop the Chicken into fingers. 

Chop the samosa/ spring roll sheets into thin threads using a sharp knife.

Mix the corn flour and all purpose flour in some water and prepare a slurry. The slurry should coat your finger and not be runny.

Add oil for frying to a wok and place it on medium flame.

In a bowl add the chicken pieces followed by kitchen king masala, chilly powder, coriander powder, turmeric, ginger and garlic paste, soya sauce, and salt. 

Massage the masala in the chicken and allow to marinate for 10 minutes.

Spread the thinly chopped spring roll threads on a plate.

Roll the marinated chicken fingers in corn slurry, shake out excess slurry.

Roll it in the chopped threads, we need to wrap the threads on the chicken fingers and gently drop into the hot oil.

Fry the fingers for a minute on each side keep flipping the chicken and fry until golden.

Drain the threaded chicken from oil and reserve on plate.

We can sprinkle with chaat masala seasoning mix and serve the threaded chicken with sambal or spicy peanut sauce...Enjoy!

Paneer Matar Malai Recipe

Paneer matar malai is a quick fix curry to serve with chapathis and naans.

Paneer Matar Malai Recipe on Youtube 

Paneer Matar Malai Ingredients:

250 Grams Paneer Cubes

150 Grams Peas Boiled

1-1/2 Large Onion Pureed

1-1/2 Large Tomato Pureed

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

1 Tbsp Cumin Seeds

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Garam Masala

1/2 Tbsp Tandoori Chicken Masala

1/4 Tsp Turmeric 

1/4 Tsp Asafetida

100 ML Fresh Cream

3 Tbsp Milk Powder or Condensed Milk

2 Tbsp Oil

Salt as per taste

1 Tsp Lime Juice

2 Tbsp Freshly Chopped Mint and Coriander

Prep:

Peel and wash the onion. Roughly chop and add it to a blender and puree the onion. Make sure the onion is pureed smooth and reserve in a bowl.

Wash the tomato, roughly chop and add it to a mixer, puree the tomato and reserve.

Wash and drain the green peas. Add the peas to 3 cups boiling water and cook until tender. Drain and reserve the peas.

Chop the paneer into bite size cubes and reserve.

Clean wash the mint and coriander. Finely Chop and reserve.

Method:

Heat a wok with oil and butter.

Once the oil starts to smoke, add the pureed onion, constantly stir and fry the onion till the oil separates.

Add the spice powders to the fried onion chilly powder, turmeric, coriander, garam masala, and tandoori chicken masala. Fry the masala and with onion for a minute on low flame.

Add the pureed tomato and fry till the oil separates. Add milk powder and stir to combine in the masala.

Add the cooked peas to the masala stir well. Add 1/2 cup water and bring the gravy to a boil.

Once the gravy starts to boil and the oil has separated add the cubed paneer and stir well. 

Cook the paneer in the gravy for 10 to 12 minutes on low flame.

Heat a fry pan with 2 tbsp ghee and oil on low flame. Once the oil starts to smoke add cumin and allow to splutter.

Add the cumin to the gravy along with freshly chopped mint and coriander cover the gravy for 2 minutes.

Stir the gravy and serve paneer matar malai with chapati...Enjoy!